Both sour and wild ales have become increasingly popular in craft beer communities across North America for their earthy and sour flavor profile. To meet consumer demand, British Colombia-based brewery Twin Sails Brewing recently expanded its collection of wild ales with four new variants.
The El Cacto Tequila Barrel Aged Farmhouse Ale with Lime Zest (7.9% abv) is fermented and aged in tequila barrels and boasts fresh citrus and floral notes. The Borealis Wild Ale and Cider Hybrid (6.1% abv) uses the natural yeast found in the skins of apples blended with Dominion's wild fermented cider for a crisp and funk taste. The Vibes Wild Ale with Mosaic and Amarillo (5.6% abv) is a dry yet tropical beer brewed with hop-promoting wild yeast and bacteria. Lastly, the Pollen Farmhouse Ale with Honey (7.9% abv) uses malt from the Skagit valley and local honey aged in winery barrels for a light and fruity taste.
Image Credit: Twin Sails Brewing
Twin Sails Brewing Introduction Four New Wild Ales
1. Sour and Wild Ales - Opportunity to explore innovative flavor profiles using natural fermentation techniques.
2. Barrel Aging - Potential to create unique and complex flavors by aging beers in different types of barrels.
3. Hybrid Beverages - Possibility to blend different beverages to create novel taste experiences.
1. Craft Beer - Craft breweries can take advantage of the growing demand for sour and wild ales.
2. Barrel Manufacturing - Companies offering specialty barrels can cater to the needs of breweries experimenting with barrel aging.
3. Cider Production - Cider producers can collaborate with breweries to create innovative cider-beer hybrid drinks.